This recipe is perfect for using up dry/older sourdough bread- such as our Country or Toasted sesame sandwich loaf. It is a lovely summer salad which is easily adapted with any addition you enjoy such as cucumbers, peppers, olives or mozzarella cheese.

Ingredients:

3 cups of crusty sourdough bread torn into small pieces or cubed.

1 small red onion or shallot very finely sliced

3 very ripe tomatoes or 3 cups of cocktail tomatoes

Sea salt & black pepper

Bunch of fresh basil

Dressing

½ teaspoon Dijon mustard

¼ cup red wine vinegar

2 garlic cloves minced

¾ cup extra virgin olive oil

Preparation:

• Tear the bread into small pieces or cube with a knife. Air-dry or oven dry for 30 minutes.
• Place the tomatoes in a bowl and season with salt and pepper.
• Add onion, bread, chopped fresh basil and toss the mixture together with your hands.
• Make dressing by mixing above ingredients together.
• Pour dressing over salad and mix.
• Taste and add a little more salt, vinegar or oil, if needed.
• Allow bread to soak up dressing for at least 30 minutes before serving.